Structural enhancement leading to retardation of in vitro digestion of rice dough in the presence of alginate
10.1016/j.foodhyd.2008.07.020
Saved in:
Main Authors: | Koh, L.W., Kasapis, S., Lim, K.M., Foo, C.W. |
---|---|
Other Authors: | CHEMISTRY |
Format: | Article |
Published: |
2014
|
Subjects: | |
Online Access: | http://scholarbank.nus.edu.sg/handle/10635/77061 |
Tags: |
Add Tag
No Tags, Be the first to tag this record!
|
Institution: | National University of Singapore |
Similar Items
-
The role of propylene glycol alginate and sodium alginate in the quality of frozen dough
by: VANIA OCTAVIANI SELOMULYO
Published: (2011) -
Modeling of the effect of relative humidity and temperature on proving rate of rice-flour-based dough
by: Therdthai, N., et al.
Published: (2014) -
Mechanical properties of biopolymer composites and retardation of starch digestion in novel carbohydrate based products
by: KOH LEE WAH
Published: (2010) -
Frozen bread dough: Effects of freezing storage and dough improvers
by: Selomulyo, V.O., et al.
Published: (2014) -
FROZEN DOUGH: ITS QUALITY ATTRIBUTES AND DESIGNING OF PROCESS CONTROLLERS
by: TURKAY KONDAKCI
Published: (2018)